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Home , Arroz con pollo, Ghormeh sabzi, Jollof rice

Milk Street Instant Pot Recipe Booklet Christopher Kimball’s MILK STREET COOKING SCHOOL

MILK STREET INSTANT POT

Table of Contents

PERSIAN , AND KIDNEY 3

GEORGIAN-STYLE CHICKEN STEW 5 WITH TOMATOES AND

EGGPLANT, AND CHICKPEA TAGINE 6

AGRODOLCE PORK LOIN WITH GRAPES, 7 &

HOISIN-GLAZED BABY BACK RIBS 8

PASTA WITH CHERRY TOMATO SAUCE & FRESH SAGE 10

TWO-CHEESE PASTA WITH CAULIFLOWER 11

PERUVIAN-STYLE 12

CHICKEN 13

JOLLOF WITH SHRIMP 14

CANNELLINI WITH TOMATOES, BASIL & PARM 15

SIMPLE WHITE BEANS WITH SAGE 17 • WHITE BEAN SALAD WITH AVOCADO & FRESH HERBS • WHITE BEAN DIP WITH ROASTED RED PEPPERS • WHITE BEANS WITH CHERRY TOMATOES AND DILL

CHICKPEAS COOKED WITH AND BAY 21 • CHICKPEA AND SALAD WITH AND MINT • CHICKPEAS & CUCUMBERS WITH CHUTNEY VINAIGRETTE • MASHED CHICKPEAS WITH SCALLIONS & LEMON

SPICED SWEET POTATOES WITH CASHEWS & CILANTRO 25

STEAMED WHOLE CAULIFLOWER 26 • MISO AND HONEY • , PARSLEY AND • HARISSA AND MINT

MASHED YUKON GOLD POTATOES 30 • CABBAGE, CARAWAY AND DILL • FONTINA, ASIAGO AND • CELERY ROOT WITH TARRAGON

2 Christopher Kimball’s MILK STREET COOKING SCHOOL

MILK STREET INSTANT POT Persian Beef, Herb and Kidney Bean Stew Active time: 20 minutes Start to finish: 1¼ hours [includes 10 minutes to come up to pressure] Servings: 4 INGREDIENTS 1 bunch cilantro leaves and tender stems (4 cups lightly packed) ½ bunch flat-leaf parsley leaves and tender stems (2 cups lightly packed) 1 bunch scallions, sliced, white and green parts reserved separately This classic Persian stew, called 4 tablespoons extra-virgin olive oil ghormeh sabzi, often is regarded as 's . Dried limes and 2 tablespoons grated lime zest, plus ¼ cup lime juice, an assortment of fresh herbs that plus lime wedges to serve are fried give the sauce a unique 2 teaspoons ground flavor and an unusual deep-green 2½ to 3 pounds boneless beef chuck roast, trimmed and hue. In our simplified version, cut into 1½- to 2-inch chunks we streamlined the method and used easier-to-source ingredients, Kosher salt and ground black pepper including opting for canned beans. Two 14½-ounce cans kidney beans or small red beans, If you prefer, use an equal amount drained but not rinsed, liquid reserved of boneless lamb shoulder in place INSTRUCTIONS of the beef. Serve with plenty In a food processor, combine the cilantro, parsley and scallion greens. Pulse until of steamed rice and a finely chopped, about 10 pulses. Set aside. cucumber-tomato salad. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat Don't discard the bean liquid until shimmering. Add the scallion whites and cook, stirring, until golden brown, when draining the cans. Using it 3 to 5 minutes. Stir in half the chopped herbs and cook, stirring, until wilted instead of water or broth adds both and the color is no longer vibrant green, about 2 minutes. Add the lime zest and body and depth of flavor. If you juice, turmeric, beef, 1 teaspoon salt and ½ cup of the reserved bean liquid. Stir, accidentally throw it out, substitute loosening any bits stuck to the bottom of the pot, then distribute in an even layer. an equal amount of chicken broth or broth, or even water, Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select though the stew will have a thinner Pressure Cook or Manual; make sure the pressure level is set to High. Set the consistency. cooking time for 25 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Stir in the beans and remaining chopped herbs, then taste and season with salt and pepper. Serve with lime wedges.

3 Christopher Kimball’s MILK STREET COOKING SCHOOL

MILK STREET INSTANT POT Persian Beef, Herb and Kidney Bean Stew Continued INSTRUCTIONS To Slow-Cook: Follow the recipe through adding lime zest and juice, turmeric, beef, salt and bean liquid to the Instant Pot, increasing the bean liquid to 1 cup. Select More/High Sauté,bring the mixture to a boil, then stir and redistribute in an even layer. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High.Set the cooking time for 7 to 8 hours; the stew is done when a skewer inserted into a piece of beef meets no resistance. Press Cancel, then carefully open the pot. Continue with the recipe to add the beans and fresh herbs.

FINISH: Stir in the beans and remaining chopped herbs, then taste and season with salt and pepper. Serve with lime wedges.

4 Christopher Kimball’s MILK STREET COOKING SCHOOL

MILK STREET INSTANT POT Georgian-Style Chicken Stew with Tomatoes and Herbs Active time: 30 minutes Fast start to finish: 1¼ hours [includes 12 mins to come up to pressure] Slow start to finish: 4½ to 5½ hours Servings: 4 INGREDIENTS 2 tablespoons extra-virgin olive oil 8 medium garlic cloves, chopped This flavorful braised chicken 1 medium yellow , chopped is based on the Georgian dish 1½ teaspoons fennel seeds chakhokbili, an aromatic stew that combines garlic, fresh tomatoes and Kosher salt and ground black pepper a blend called khmeli-suneli, 1 pint grape or cherry tomatoes, halved which includes blue ½ cup dry white wine and . We approximated 2 teaspoons dry mustard the flavor of blue fenugreek by pairing dry ground mustard with 1½ teaspoons ground coriander fennel seeds. Though not a flawless 2 pounds boneless, skinless chicken thighs, trimmed imitation, the stew still tastes full ½ cup lightly packed fresh cilantro, chopped and rich. To keep the herb flavors fresh and bright, we add the cilantro ½ cup lightly packed fresh dill, chopped and dill at the end, after cooking INSTRUCTIONS is complete. To be efficient, prep START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil the herbs while the chicken cooks. and garlic, then cook, stirring, until golden brown, about 4 minutes. Add the Serve the stew with rice, mashed onion, fennel seeds and 2 teaspoons salt. Cook, stirring often, until the onion potatoes or hunks of crusty bread. begins to soften, another 4 minutes. Stir in the tomatoes, wine, mustard and coriander, then bring to a simmer. Cook, stirring occasionally, until the liquid Don't let the garlic brown too much. has thickened and the tomatoes begin to stick to the bottom, about 8 minutes. Caramelization adds deep, nutty Nestle the chicken in an even layer, slightly overlapping the pieces, if needed. flavor, but overcooked garlic will give the dish harsh, bitter notes. FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. When the garlic is golden brown, Select Pressure Cook or Manual; make sure the pressure level is set to High. Set add the onion and fennel seeds to the cooking time for 8 minutes. When pressure cooking is complete, allow the help cool the pot, then stir often pressure to reduce naturally for 15 minutes, then release any remaining steam by until the wine and tomatoes are moving the pressure valve to Venting. Press Cancel, then carefully open the pot. added. SLOW: Select More/High Sauté and bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 4 to 5 hours; the mixture is done when a skewer inserted into the chicken meets no resistance. Press Cancel, then carefully open the pot.

FINISH: Stir in the cilantro and dill, then taste and season with salt and pepper.

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MILK STREET INSTANT POT , Tomato & Chickpea Tagine Active time: 25 minutes Fast start to finish: 45 minutes [includes 15 minutes to come up to pressure] Slow start to finish: 5½ to 6½ hours Servings: 4 to 6 INGREDIENTS ¼ cup extra-virgin olive oil, plus more to serve 4 medium garlic cloves, roughly chopped 1 medium yellow onion, roughly chopped A tagine is a North African stew 2 pints grape or cherry tomatoes, halved cooked in a shallow, conical clay pot 4 teaspoons finely grated fresh ginger that goes by the same name. This 1½ teaspoons ground chunky vegetable dish is warmly spiced like a tagine and features 1 teaspoon sweet the common North African pairing ¼ teaspoon ground of sweet and tart flavors. For extra Kosher salt and ground black pepper depth and a touch of spiciness, swirl in a spoonful of harissa into the 2 pounds eggplant, trimmed and cut into 1-inch chunks tagine just before serving or offer 15½-ounce can chickpeas, rinsed and drained some at the table for spooning on 1 tablespoon lemon juice, plus lemon wedges to serve to taste. Serve with crusty bread, 1 cup lightly packed fresh cilantro, finely chopped warmed flatbread or to soak up the delicious sauce. INSTRUCTIONS START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and Don't shortcut the prep by leaving garlic, then cook, stirring often, until golden brown, about 4 minutes. Add the onion, the tomatoes whole. Slicing 2 tomatoes, ginger, cumin, paprika, cinnamon, 2½ teaspoons salt and 1 teaspoon pints of grape tomatoes may take a pepper. Cook, stirring occasionally, until the tomatoes begin to release some of some time, but this step helps the their juices, 2 to 4 minutes. Press Cancel, then stir in ¼ cup water, scraping up any tomatoes break down and cook at browned bits. Gently stir in the eggplant, then distribute in an even layer. the same rate as the eggplant. FAST: Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

SLOW: Select More/High Sauté and bring the mixture to a boil, then stir and redistribute in an even layer. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 5 to 6 hours; the tagine is done when the tomatoes have broken down and the eggplant is very tender. Press Cancel, then carefully open the pot.

FINISH: Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper. Stir in the cilantro. Serve drizzled with additional oil and with lemon wedges on the side.

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MILK STREET INSTANT POT Agrodolce Pork Loin with Grapes, Parsley and Hazelnuts Active time: 35 minutes Fast start to finish: 1 hour 10 minutes [includes 10 minutes to reach pressure] [15 min natural release] Servings: 4 to 6 INGREDIENTS 2- to 2½-pound boneless pork loin Kosher salt and ground black pepper Agrodolce is the Italian term for 1 teaspoon grapeseed or other neutral oil . In this recipe, 3 medium shallots, chopped honey provides the sweet and while balsamic vinegar adds the sour. We 2 tablespoons honey sear only one side—the fat side—of 1 cup balsamic vinegar a pork loin roast, then pressure 3 tablespoons salted butter, cut into ½-inch pieces cook it on a rack above the liquid 1 cup lightly packed fresh flat-leaf parsley, chopped that later becomes the sauce. (No need to purchase a rack—use the ½ cup seedless red grapes, halved rack with handles that was included ⅓ cup hazelnuts, toasted and finely chopped with the Instant Pot.) Make sure your INSTRUCTIONS pork loin will fit comfortably in the START: Season the pork on all sides with salt and pepper. On a 6-quart Instant Pot, pot and don’t trim off the fat, as it select More/High Sauté. Add the oil and heat until shimmering. Add the pork fat adds richness to an otherwise lean side down and cook until golden brown, about 10 minutes. Using tongs, transfer to a cut. A simple salad of fresh parsley, plate. Add the shallots to the pot and cook, stirring occasionally, until browned and red grapes and toasted hazelnuts slightly softened, about 4 minutes. Add the honey and continue to cook, stirring, until makes this roast an elegant meal. darkened slightly, 1 to 2 minutes. Stir in the vinegar, bring to a simmer and cook, To save time, prep the salad stirring occasionally, until slightly reduced, about 2 minutes. Press Cancel and place ingredients while the pork cooks. the steam rack with handles in the pot. Set the pork fat side up on the rack and pour in any accumulated juices. Don’t opt out of using the rack. If the pork sits directly in the liquid, FAST: Lock the lid in place and move the pressure valve to Sealing. Select Pressure the texture of the submerged areas Cook or Manual; make sure the pressure level is set to Low. Set the cooking time for 25 will be affected by the vinegar’s minutes. When pressure cooking is complete, allow the pressure to reduce naturally, acidity. When making the sauce, then release any remaining steam by moving the pressure valve to Venting. Press don’t add all the butter at once and Cancel, then carefully open the pot. The center of the pork loin should register 135°F. make sure to reduce the sauce until it is glossy and full-bodied. If FINISH: Using a kitchen towel or two pairs of tongs, carefully grab the handles and the sauce breaks and the butter lift out the rack with the pork loin. SelectMore/High Sauté and bring the liquid to a separates, stir in droplets of water simmer. Whisk in the butter one piece at a time until fully incorporated. After all the until the sauce is once again shiny butter had been added, cook until the sauce is glossy and a spoon drawn through it and emulsified. leaves a trail, 10 to 12 minutes. Meanwhile, in a small bowl, stir together the parsley, grapes, hazelnuts and ¼ teaspoon each salt and pepper; set aside. When the sauce is done, press Cancel to turn off the pot. Taste and season with salt and pepper. Thinly slice the pork and transfer to a platter, then spoon the sauce on and around the meat. Serve with the parsley-grape mixture.

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MILK STREET INSTANT POT Hoisin-Glazed Baby Back Ribs Active time: 25 minutes Fast start to finish: 1 hour 40 minutes Slow start to finish: 8½ to 9½ hours Servings: 4 to 6 INGREDIENTS 1 cup hoisin sauce ½ cup honey 5 tablespoons gochujang, divided These addictive ribs balance sweet 1 tablespoon Chinese five-spice powder and heat. A thick, flavorful Two 2½- to 3-pound racks baby back pork ribs, each cut in half made with honey and a handful of if pressure cooking or cut into 3- or 4-rib sections if slow cooking basic Asian ingredients acts as both 2 tablespoons minced fresh ginger a wet rub and a glaze. Gochujang is a Korean fermented chili paste; 2 tablespoons finely chopped fresh cilantro look for it in the international aisle 2 tablespoons sesame seeds, toasted of the supermarket or in Asian 3 scallions, thinly sliced grocery stores. Racks of baby back ribs, cut so they fit in the pot, are INSTRUCTIONS cooked until tender, then glazed and START: In a large bowl, whisk together the hoisin, honey, 2 tablespoons broiled until burnished before being gochujang and the five-spice powder. Measure ¾ cup of the mixture into a small separated into individual ribs. Serve bowl and stir in the remaining 3 tablespoons gochujang and the ginger; set aside them as a main course with rice and to use as a glaze. Add the rib sections to the remaining hoisin mixture in the steamed or stir-fried or large bowl and turn to coat. offer as an appetizer. FAST: Place the steam rack in a 6-quart Instant Pot, then add 1 cup water. Don't use pork spareribs. They're Arrange the ribs upright in a circle, with the meaty parts facing the walls of the larger than baby backs and won't pot. Lock the lid in place and move the pressure valve to Sealing. Select Pressure fit in the pot; they also require a Cook or Manual; make sure the pressure level is set to High. Set the cooking slightly longer cooking time. Don't time for 25 minutes. When pressure cooking is complete, allow the pressure prep the cilantro and scallions at the to reduce naturally for 15 minutes, then quick-release the remaining steam by same time you prep the ribs; use the moving the pressure valve to Venting. Press Cancel, then carefully open the pot. half hour or so that it takes the ribs Let cool for 5 minutes. to pressure-cook to chop and slice them. This saves some up-front SLOW: Place the steam rack in a 6-quart Instant Pot, then add 1 cup water. time and ensures the herbs are Arrange the ribs upright in a circle, with the meaty parts facing the walls of the fresh and flavorful for serving. pot. Select More/High Sauté and bring the water to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 8 to 9 hours; the ribs are done when a skewer inserted into the meat between the bones meets no resistance. Press Cancel, then carefully open the pot. Let cool for 5 minutes.

8 Christopher Kimball’s MILK STREET COOKING SCHOOL

MILK STREET INSTANT POT Hoisin-Glazed Baby Back Ribs Continued INSTRUCTIONS FINISH: While the ribs cool, heat the broiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil. Using tongs, carefully transfer the ribs meat side up to the prepared baking sheet. Generously brush with half of the glaze and broil until the glaze begins to bubble, 2 to 3 minutes. Remove from the broiler, brush with the remaining glaze and continue to broil until bubbling, another 2 to 3 minutes. Cool for 5 minutes, then cut between the bones to separate into individual ribs. Transfer to a platter, then sprinkle with the cilantro, sesame seeds and scallions.

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MILK STREET INSTANT POT Pasta with Cherry Tomato Sauce and Fresh Sage Active time: 20 minutes Start to finish: 45 minutes [includes 10 minutes to come up to pressure] Servings: 4 to 6 INGREDIENTS ⅓ cup extra-virgin olive oil, plus more to serve 4 medium garlic cloves, thinly sliced ¼ teaspoon red pepper flakes This dish takes inspiration 2 bay leaves from a recipe in “Simple” by Yotam Ottolenghi. But instead of 2 pints (1 pound) cherry or grape tomatoes, halved conventional stovetop simmering, ½ teaspoon white sugar we pressure-cook cherry or Kosher salt grape tomatoes, which tend to be dependably good no matter the 1 pound bucatini pasta, broken in half season, into a tangy-sweet sauce. 2 tablespoons chopped fresh sage, divided The pasta cooks in the pot at the ¾ teaspoon smoked paprika same time, so there's no need to Pecorino Romano cheese, shaved or finely grated, to serve boil a separate pot of water. Fresh sage, smoked paprika and pecorino INSTRUCTIONS Romano cheese ratchet up the START: On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat flavors. We especially liked this dish until shimmering. Add the garlic, pepper flakes and bay, then cook, stirring, made with bucatini pasta, which is until the garlic is light golden brown, about 2 minutes. Stir in the tomatoes, a thick, tubular spaghetti; linguini is sugar, 1 tablespoon salt and 3 cups water. Add the pasta, placing the strands a good alternative, but reduce the horizontally so they lay flat, then press them into the liquid until submerged. pressure-cooking time to 4 minutes. FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Don't forget to break the pasta in Select Pressure Cook or Manual; make sure the pressure level is set to High. half so the strands can lay flat in Set the cooking time for 5 minutes. When pressure cooking is complete, quick- the pot. And when adding the pasta, release the steam by moving the pressure valve to Venting. Press Cancel, then make sure no pieces poke above the carefully open the pot. surface of the liquid. All of the pasta must be fully submerged to cook FINISH: Using tongs, toss and stir the mixture to separate the strands of pasta, properly. then stir in 1 tablespoon of sage and the paprika. Re-cover without locking the lid in place and let stand until the pasta is al dente, 3 to 5 minutes. Remove and discard the bay, then transfer to a serving dish and top with pecorino and the remaining 1 tablespoon sage.

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MILK STREET INSTANT POT Two-Cheese Pasta with Cauliflower Active time: 25 minutes Start to finish: 35 minutes [includes 7 minutes to come up to pressure] Servings: 4 INGREDIENTS 3 tablespoons extra-virgin olive oil, plus more to serve 1 medium garlic clove, smashed and peeled 2-pound head cauliflower, trimmed and quartered, core intact, patted dry (see note) In this dish from Naples, Italy, the Kosher salt and ground black pepper cauliflower and pasta are given 8 ounces short, curly pasta, such as gemelli or fusilli equal importance, and there’s just enough cheese to balance the ½ teaspoon red pepper flakes, plus more to serve vegetable’s natural sweetness. 1½ ounces pecorino Romano cheese, finely grated (½ cup), We use a combination of savory plus more to serve pecorino Romano cheese and aged provolone (also called provolone 1½ ounces aged provolone cheese (see note), finely grated (½ cup), picante, or sharp provolone). If you plus more to serve can't find aged provolone, regular 3 tablespoons chopped fresh flat-leaf parsley provolone is an acceptable, though INSTRUCTIONS milder-tasting, substitute. A short, twisty pasta shape combines well START: On a 6-quart Instant Pot, select Medium/Normal Sauté. Add the oil with the cauliflower and stands and garlic, then cook, stirring, until the clove is golden brown, 2 to 3 minutes. up nicely to pressure cooking; we Remove and discard the garlic, then add the cauliflower quarters. Cook, especially liked gemelli and fusilli. occasionally turning the cauliflower, until the pieces are well browned on all sides, 8 to 12 minutes. Add the pasta and pepper flakes, stirring to coat with Don't forget to dry the cauliflower; the oil, then add 2¼ cups water, 1 teaspoon salt and ¼ teaspoon black pepper. the drier it is, the less splattering it Distribute the pasta in an even layer; it should be almost fully submerged in will cause in the hot oil. liquid (it’s fine if the cauliflower is not fully submerged).

FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 minutes. When pressure cooking is complete, quick- release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

FINISH: Stir the mixture, breaking the cauliflower into bite-size pieces. Sprinkle on the pecorino and stir until the cheese is evenly distributed and melted. Sprinkle on the provolone, then stir until the pasta is glossy and lightly coated with melted cheese. Stir in the parsley, then taste and season with salt and black pepper. Serve drizzled with additional oil and additional cheese and pepper flakes.

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MILK STREET INSTANT POT Peruvian-Style Arroz con Pollo Active time: 20 minutes Start to finish: 1 hour [includes 15 minutes up to pressure] Servings: 4 INGREDIENTS 2 tablespoons grapeseed or other neutral oil 1½ pounds boneless, skinless chicken thighs, trimmed and quartered 1½ cups long-grain , rinsed and drained 1 small red bell pepper, stemmed, seeded and finely chopped Throughout , there are 1 medium carrot, peeled, quartered lengthwise and sliced ¼ inch thick many versions of arroz con pollo 4 medium garlic cloves, chopped (which translates from Spanish as “rice with chicken”). This is our 3 scallions, thinly sliced simplified, pressure-cooked take ½ teaspoon ground cumin on Peruvian arroz con pollo. The Kosher salt dish gets fresh flavor and bright color from a cilantro-jalapeño 15-ounce can hominy, rinsed and drained (1 cup) puree added only after cooking ½ cup frozen peas is complete. Choclo—big, starchy 2 cups lightly packed fresh cilantro leaves and tender stems kernels of corn—is traditional, but 2 jalapeño chilies, stemmed, seeded and roughly chopped since it’s difficult to find here, we opted for canned hominy, which INSTRUCTIONS approximates the flavor and texture START: In a 6-quart Instant Pot, combine the oil, chicken, rice, bell pepper, of choclo. If you like, serve with carrot, garlic, scallions, cumin, 2 teaspoons salt and 1⅓ cups water. Stir well, sliced red onion criolla (lime- then distribute in an even layer. pickled sliced , chilies and cilantro) for a bit of tang and crunch, FAST: Lock the lid in place and move the pressure valve to Sealing. Select and bottled hot sauce for added Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking spiciness. time for 10 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully Don't leave the inner pot in the open the pot. housing after the pressure has been released and the lid has been FINISH: Using potholders, carefully remove the insert from the housing. removed. With this recipe, we found Without fluffing the rice, scatter the hominy and peas over it, then drape that the pot's residual heat had a a kitchen towel across the top and re-cover with the lid. Let stand for 10 tendency to overcook the grains so minutes. Meanwhile, in a blender, combine 3 tablespoons water, the cilantro, it's best to remove the insert before jalapeños and 1 teaspoon salt. Blend until smooth, about 1 minute, scraping allowing the rice to rest. down the blender as needed. Using a fork, fluff the rice, stirring in the peas and hominy. Add the cilantro puree and fold in with a silicone spatula. Taste and season with salt.

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MILK STREET INSTANT POT Chicken Biryani Active time: 30 minutes Start to finish: 1 hour 10 minutes [includes time to come up to pressure] Servings: 4 INGREDIENTS 2 teaspoons garam masala 1½ teaspoons ground turmeric 1 teaspoon ground cardamom 6 medium garlic cloves, minced Made the traditional way, this classic 1 tablespoon finely grated fresh ginger Indian and Pakistani chicken and 1 jalapeño chili, stemmed and sliced into thin rounds rice dish requires a long list of ingredients and time-intensive prep. ⅓ cup chopped fresh cilantro Our simplified pressure-cooked 2 pounds boneless, skinless chicken thighs, version can be on the table with trimmed and cut into 3-inch pieces only about 30 minutes active work. 2 tablespoons grapeseed or other neutral oil And because we've pared back the ingredients, using only those that we 2 medium yellow onions, chopped felt essential, the flavors are lighter 1 cinnamon stick and brighter, yet still complex and Kosher salt balanced. If you like, offer yogurt 2 bay leaves on the side; its cooling qualities perfectly complement the spice-rich 1 cup basmati rice, rinsed and drained biryani. Lemon wedges, to serve

INSTRUCTIONS Don't mix the rice into the chicken mixture after sprinkling the grains START: In a medium bowl, stir together the garam masala, turmeric, cardamom, into the pot. Sitting on top of the garlic, ginger and 3 tablespoons water to form a paste. Add the jalapeño, half the layer of chicken, the rice steams cilantro and the chicken, then toss until well combined. gently so the grains cook up light and fluffy, not dense and sodden. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat Also, after opening the pot before until shimmering. Add the onions and cinnamon, then cook, stirring often, until allowing the rice to rest, don't forget the onions are golden brown, 10 to 12 minutes. Pour in 1 cup water, scraping up to cover it with a kitchen towel. any browned bits. Stir in 2 teaspoons salt and the bay. Add the chicken with its The towel absorbs moisture while marinade; stir to combine, then distribute in an even layer. Sprinkle the rice evenly preventing the rice from cooling too into the pot. quickly. FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 10 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

FINISH: Drape a clean kitchen towel across the pot and let stand for 10 minutes. Transfer the biryani to a serving dish, removing and discarding the cinnamon and bay. Sprinkle with the remaining cilantro and serve with lemon wedges.

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MILK STREET INSTANT POT with Shrimp Active time: 30 minutes Start to finish: 1 hour [includes time to come up to pressure] Servings: 4 INGREDIENTS 2 tablespoons extra-virgin olive oil 1 large yellow onion, chopped 2 medium carrots, peeled, halved lengthwise and thinly sliced 1 medium red bell pepper, stemmed, seeded and chopped Jollof is a tomato and rice dish Kosher salt and ground black pepper popular throughout . 2 medium garlic cloves, smashed and peeled For our version, we use fragrant basmati rice and flavor it with garlic, 2 tablespoons curry powder curry powder and dried . 14½-ounce can diced tomatoes Shrimp give the dish substance 1½ cups basmati rice, rinsed and drained and make it into a light meal. If you prefer, you can use an equal amount 2 cups low-sodium chicken broth of medium (41/50 per pound) 1 teaspoon dried thyme shrimp; their smaller size means 12 ounces extra-large (21/25 per pound) shrimp, peeled (tails removed), they can be used whole (no need to deveined, halved crosswise and patted dry cut them in half after shelling and 1 cup frozen green peas deveining). INSTRUCTIONS Don’t drain the tomatoes. Their START: On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat liquid is necessary for properly until shimmering. Add the onion, carrots, bell pepper and 1 teaspoon salt, then cooking the rice. But don't forget to cook, stirring, until the onion is softened and golden brown at the edges, 5 to 7 pat the shrimp dry before seasoning minutes. Stir in the garlic and curry powder, then cook until fragrant, about 30 them with salt and pepper; excess seconds. Stir in the tomatoes with their juice, the rice, broth and thyme, then moisture may make the rice soggy. distribute in an even layer.

FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to Low. Set the cooking time for 10 minutes. Meanwhile, season the shrimp with salt and black pepper; set aside. When pressure-cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

FINISH: Add the shrimp and peas to the pot, then re-cover without locking the lid in place. Let stand until the shrimp are opaque throughout, about 10 minutes. Using a fork, fluff the rice and stir in the shrimp and peas. Taste and season with salt and pepper.

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MILK STREET INSTANT POT Cannellini Beans with Tomatoes, Basil and Parmesan Active time: 20 minutes Fast start to finish: 2 hours [includes 15 mins to come up to pressure] Slow start to finish: 7 to 7½ hours Servings: 4 to 6 INGREDIENTS 1 pound (2½ cups) dried cannellini beans (see note), rinsed and drained Kosher salt and ground black pepper These flavorful, creamy beans are ½ teaspoon baking soda comforting and rich, and vegetarian, 3 tablespoons extra-virgin olive oil, plus more to serve too. We like to include a chunk of Parmesan rind with the beans as 1 medium yellow onion, chopped they cook; it infuses the dish with 4 medium garlic cloves, thinly sliced rich, complex flavor. If you don’t 1 tablespoon fennel seeds have a piece of rind, don’t worry— ½ teaspoon red pepper flakes the shaved cheese at the end adds plenty of savoriness. We prefer 14½-ounce can diced tomatoes cannellini beans, but smaller white 1 piece Parmesan cheese rind (optional), plus shaved Parmesan to serve beans such as navy and great ½ cup lightly packed fresh basil, torn northern work, too. Smaller beans require the same soaking, but set INSTRUCTIONS the cooking time for only 12 minutes START: In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the if pressure cooking or 6 to 6½ hours baking soda and 6 cups water, then distribute in an even layer. Lock the lid in if slow cooking. Serve the beans place and move the pressure valve to Sealing. Select Pressure Cook or Manual; as a side to simply cooked chicken, make sure the pressure level is set to High. Set the cooking time for 5 minutes. pork or lamb, or make them into a When pressure cooking is complete, quick-release the steam by moving the meal by offering a salad and crusty pressure valve to Venting. Press Cancel, then carefully open the pot. Using bread alongside. potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cool water, set Don't prep the basil in advance or aside. it will wilt and discolor. Since it's added at the very end, prep it after Select More/High Sauté on the Instant Pot. Add the oil and heat until the beans are done cooking, while shimmering. Add the onion, garlic, fennel seeds, pepper flakes and 1 teaspoon they rest for 10 minutes. salt, then cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the tomatoes with their juices and cook, stirring occasionally, until the liquid has almost evaporated, 6 to 7 minutes. Add the beans and Parmesan rind (if using), then stir in 3 cups water; distribute in an even layer.

FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 16 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

15 Christopher Kimball’s MILK STREET COOKING SCHOOL

MILK STREET INSTANT POT Cannellini Beans with Tomatoes, Basil and Parmesan Continued INSTRUCTIONS SLOW: With the pot still on More/High Sauté, bring the mixture to a simmer. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 6½ to 7 hours; the beans are done when they are fully tender but still hold their shape. Press Cancel, then carefully open the pot.

FINISH: Let stand for about 15 minutes, then remove and discard the Parmesan rind (if used). Taste and season with salt and pepper, then stir in half of the basil. Serve topped with the remaining basil, shaved Parmesan and additional oil.

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MILK STREET INSTANT POT Simple White Beans with Sage Active time: 20 minutes Fast start to finish: 1½ hours [includes 15 mins to come up to pressure] Slow start to finish: 7¼ to 7¾ hours Makes 6 Cups INGREDIENTS 1 pound (2½ cups) dried cannellini beans (see note), rinsed and drained Kosher salt and ground black pepper ½ teaspoon baking soda Firm yet creamy cooked white 2 tablespoons extra-virgin olive olive oil beans are a blank canvas. With a 1 medium yellow onion, chopped mild, subtly sweet flavor they can 4 medium garlic cloves, smashed and peeled be made into salads or sides, are excellent additions to soups and 3 bay leaves , add substance to pasta 2 tablespoons chopped fresh sage dishes or can be pureed into silky- INSTRUCTIONS smooth dips. Cannellini, one of the START: In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the larger and more common white baking soda and 6 cups water, then distribute in an even layer. Lock the lid in place bean varieties, is our favorite and and move the pressure valve to Sealing. Select Pressure Cook or Manual; make the type we call for in this recipe, sure the pressure level is set to High. Set the cooking time for 5 minutes. When but small white beans such as pressure cooking is complete, quick-release the steam by moving the pressure valve navy and great northern work, too. to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully Smaller beans require the same remove the insert from the housing and drain the beans in a colander; return the soaking, but if pressure-cooking, set insert to the housing. Rinse the beans under cool water, set aside. the cooking time for 12 minutes, or if slow-cooking, set the cooking time Select More/High Sauté on the Instant Pot. Add the oil and heat until shimmering. for 6 to 6½ hours. For a few easy Add the onion, garlic, bay, sage and 1 teaspoon salt, then cook, stirring occasionally, ways to use the cooked beans, see until the onion is softened, about 5 minutes. Return the beans to the pot and add 6 the following recipes. cups water; stir, then distribute in an even layer.

Don't season too aggressively with FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. salt and pepper after draining at Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the end, as the beans likely will be the cooking time for 16 minutes. When pressure cooking is complete, allow the seasoned with additional salt and pressure to reduce naturally for 20 minutes, then release the remaining steam by pepper in whatever dish they are moving the pressure valve to Venting. Press Cancel, then carefully open the pot. used in.

SLOW: With the pot still on More/High Sauté, bring the mixture to a simmer. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 6½ to 7 hours; the beans are done when they are fully tender but still hold their shape. Press Cancel, then carefully open the pot.

FINISH: Using potholders, carefully remove the insert from the housing and drain the beans in a colander. Remove and discard the garlic and bay. Taste and season with salt and pepper.

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MILK STREET INSTANT POT White Bean Salad with Avocado and Fresh Herbs Start to finish: 20 minutes Servings: 4 to 6 INGREDIENTS 6 cups Simple White Beans with Sage 2 medium garlic cloves, finely grated 1 small red onion, halved and thinly sliced ⅓ cup red wine vinegar Kosher salt and ground black pepper 3 tablespoons extra-virgin olive oil, plus more to serve 1 ripe avocado, halved, pitted, peeled and chopped 1 cup lightly packed flat-leaf parsley, torn if large ½ cup lightly packed fresh dill, chopped 1 teaspoon grated lemon zest, plus 1 teaspoon lemon juice

INSTRUCTIONS To the hot beans, add the garlic, onion, vinegar, oil, 2 teaspoons salt and ¾ teaspoon pepper; toss to combine. Let stand for 5 minutes. Stir the beans, then stir in the avocado, parsley, dill and lemon zest and juice. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.

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MILK STREET INSTANT POT White Bean Dip with Roasted Red Peppers Start to finish: 15 minutes Makes 2 cups INGREDIENTS 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh flat-leaf parsley 2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice 2 cups Simple White Beans with Sage ½ cup drained roasted red peppers, patted dry 2 tablespoons extra-virgin olive oil, plus more to serve 2 medium garlic cloves ½ teaspoon sweet paprika, plus more to serve Kosher salt and ground black pepper

INSTRUCTIONS In a small bowl, toss together the mint, parsley and lemon zest. In a food processor, combine the beans, lemon juice, roasted peppers, oil, garlic, paprika, 2 teaspoons salt and ¼ teaspoon pepper, then puree until smooth, about 30 seconds, scraping the bowl as needed. Transfer to a serving bowl. Sprinkle with additional paprika and drizzle with oil.

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MILK STREET INSTANT POT White Beans with Cherry Tomatoes and Dill Start to finish: 15 minutes Servings: 4 to 6 INGREDIENTS 3 tablespoons extra-virgin olive oil, plus more to serve 1 medium yellow onion, chopped 2 carrots, peeled, halved and thinly sliced 1 pint cherry or grape tomatoes Kosher salt and ground black pepper 4 medium garlic cloves, finely chopped ½ teaspoon red pepper flakes 2 cups Simple White Beans with Sage ¼ cup finely chopped fresh dill 2 ounces feta cheese, crumbled (½ cup) Lemon wedges, to serve

INSTRUCTIONS In a nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Stir in the onion, carrots, tomatoes and 1 teaspoon salt. Cover and cook, stirring occasionally, until the tomatoes begin to burst and the vegetables are tender, about 10 minutes. Add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds. Reduce to medium, stir in the beans and cook, stirring occasionally, until heated through, about 2 minutes. Remove from the heat, then stir in half the dill. Taste and season with salt and black pepper, then transfer to a serving bowl. Top with the remaining dill and drizzle with additional oil. Serve crumbled feta and lemon wedges.

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MILK STREET INSTANT POT Chickpeas Cooked with Garlic & Bay Active time: 15 minutes Fast start to finish: 1¼ hours [includes 15 mins to come up to pressure] Slow start to finish: 7¼ to 7¾ hours Makes 6 Cups INGREDIENTS 2 cups (1 pound) dried chickpeas, rinsed and drained Kosher salt and ground black pepper ½ teaspoon baking soda We consider basic cooked chickpeas 4 medium garlic cloves, smashed and peeled to be a kitchen staple—they can be 3 bay leaves made into salads, added to soups or INSTRUCTIONS stews, stirred into cooked grains or START: In a 6-quart Instant Pot, stir together the chickpeas, 2 teaspoons salt, braised vegetables, or even mashed the baking soda and 6 cups water, then distribute in an even layer. Lock the or pureed. This recipe yields a lid in place and move the pressure valve to Sealing. Select Pressure Cook or simply seasoned but flavorful pot of Manual; make sure the pressure level is set to High. Set the cooking time for tender chickpeas intended for use 5 minutes. When pressure cooking is complete, quick-release the steam by in other dishes. For a few ideas on moving the pressure valve to Venting. Press Cancel, then carefully open the pot. how to use the chickpeas, see the Using potholders, carefully remove the insert from the housing and drain the recipes below; note that if making chickpeas in a colander; return the insert to the housing. Rinse the chickpeas the mashed chickpeas, you will need under cool water, then return them to the pot. Add the garlic, bay and 6 cups to reserve ½ cup of the chickpea water; stir to combine, then distribute in an even layer. cooking liquid before draining.

FAST: Lock the lid in place and move the pressure valve to Sealing. Select Don't season too aggressively with Pressure Cook or Manual; make sure the pressure level is set to High. Set the salt and pepper after draining at the cooking time for 20 minutes. When pressure cooking is complete, allow the end, as the chickpeas likely will be pressure to reduce naturally for 20 minutes, then release the remaining steam by seasoned with additional salt and moving the pressure valve to Venting. Press Cancel, then carefully open the pot. pepper in whatever dish they are used in. SLOW: Select More/High Sauté and bring the mixture to a simmer. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 6½ to 7 hours; the chickpeas are done when they are fully tender but still hold their shape. Press Cancel, then carefully open the pot.

FINISH: Using potholders, carefully remove the insert from the housing and drain the chickpeas in a colander. Remove and discard the bay and garlic. Taste and season with salt and pepper.

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MILK STREET INSTANT POT Chickpea and Pita Salad with Yogurt and Mint Start to finish: 25 minutes Servings: 4 to 6 INGREDIENTS 2 cups Chickpeas Simmered with Garlic and Bay 1½ teaspoons ground cumin, divided Kosher salt and ground black pepper 1 cup plain whole-milk yogurt ¼ cup tahini 2 medium garlic cloves, finely grated 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice ¼ cup pine nuts 3 tablespoons salted butter, cut into 3 pieces 4 cups (6 ounces) pita chips 1½ cups lightly packed fresh mint, torn if large

INSTRUCTIONS In a medium bowl, toss the chickpeas with 1 teaspoon of cumin and 1 teaspoon salt. In a small bowl, whisk together the yogurt, tahini, garlic, lemon zest and juice, ½ teaspoon salt and ¼ teaspoon black pepper.

In a small skillet over medium, toast the pine nuts, stirring often, until light golden brown and fragrant, 3 to 4 minutes. Remove from the heat and add the butter, the remaining ½ teaspoon cumin and ¼ teaspoon each salt and pepper, then stir until the butter is melted. Set aside.

Place the pita chips in a shallow serving bowl, then scatter on the chickpeas. Spoon on the yogurt mixture, then top with mint and the pine –butter mixture.

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MILK STREET INSTANT POT Chickpeas and Cucumbers with Chutney Vinaigrette Start to finish: 20 minutes Servings: 6 INGREDIENTS 6 cups Chickpeas Simmered with Garlic and Bay 1 small red onion, finely chopped 2 teaspoons curry powder Kosher salt and ground black pepper ⅓ cup tamarind chutney 1½ tablespoons hot sauce (such as Tabasco), plus more as needed 3 tablespoons lime juice, plus lime wedges, to serve 2 tablespoons packed brown sugar 3 cups (4 ounces) fried wonton strips 1 English cucumber, quartered lengthwise and cut crosswise into ¼-inch pieces 1 cup lightly packed fresh cilantro leaves, finely chopped

INSTRUCTIONS In a large bowl, toss the chickpeas with the onion, curry powder, 2 teaspoons salt and 1 teaspoon pepper; set aside. In a small bowl, combine the chutney, hot sauce, lime juice and sugar, then whisk until the sugar dissolves. Taste and season with more hot sauce, if desired.

Pour the chutney mixture over the chickpeas and stir. Toss in the wonton strips, cucumber and half the cilantro. Taste and season with salt and pepper. Sprinkle with the remaining cilantro and serve with lime wedges.

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MILK STREET INSTANT POT Mashed Chickpeas with Scallions and Lemon Start to finish: 25 minutes Servings: 6 INGREDIENTS 6 cups Chickpeas Simmered with Garlic and Bay, plus ½ cup reserved cooking liquid 1 tablespoon garam masala 2 teaspoons ground turmeric ¼ teaspoon 1 bunch scallions, thinly sliced, white and green parts reserved separately 4 tablespoons extra-virgin olive oil, divided, plus more to serve 2 teaspoons grated lemon zest, plus ¼ cup lemon juice, plus lemon wedges to serve Kosher salt and ground black pepper

INSTRUCTIONS In a large bowl, use a potato masher to roughly mash 1 cup of the chickpeas. Stir in the remaining whole chickpeas, the garam masala, turmeric, cayenne and scallion whites.

In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until barely smoking. Add about half of the chickpea mixture and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a large bowl and cover with foil to keep warm. Repeat with remaining oil and the remaining chickpea mixture.

Add the reserved chickpea cooking liquid and lemon juice and zest, then stir to combine. Taste and season salt and pepper. Sprinkle with the scallion greens and drizzle with additional oil.

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MILK STREET INSTANT POT Spiced Sweet Potatoes with Cashews and Cilantro Active time: 20 minutes Start to finish: 35 minutes [includes 10 minutes up to pressure] Servings: 4 INGREDIENTS 2 tablespoons grapeseed or other neutral oil ½ cup unsweetened wide-flake coconut ¼ cup unsalted roasted cashews, chopped In the Indian kitchen, sabzi are 2 tablespoons sesame seeds cooked vegetable dishes typically flavored with curry . For 1 tablespoon yellow mustard seeds our take on sweet potato sabzi, 1 tablespoon cumin seeds we first toast nuts, spices, seeds 6 medium garlic cloves, 4 finely chopped, 2 smashed and peeled and aromatics then set the mix aside for tossing with chunks of 2 jalapeño chilies, 1 stemmed, seeded and finely chopped, sweet potatoes after they’ve been 1 stemmed and quartered lengthwise pressure-cooked. The result is a 2 pounds orange-flesh sweet potatoes, peeled and cut into 1-inch chunks delicious contrast of sweet, savory Kosher salt and ground black pepper and spicy flavors, as well as creamy 1 cup lightly packed fresh cilantro, chopped and crunchy textures. If you’re a fan of chili heat, leave the seeds in the INSTRUCTIONS jalapeño that’s finely chopped. Serve START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil this vibrant dish as a side to grilled and heat until shimmering. Add the coconut, cashews and sesame seeds, then or roasted chicken, lamb or pork, cook, stirring often, until light golden brown, about 3 minutes. Add the mustard or offer it as a vegetarian main with seeds, cumin seeds, finely chopped garlic and chopped jalapeño. Continue to basmati rice or warmed naan. And cook, stirring often, until the nuts and seeds are golden brown and the mixture if you like, offer plain yogurt on the has a toasty aroma, another 2 to 3 minutes. Press Cancel to turn off the pot. side—it’s a cooling contrast to the Using potholders, carefully remove the insert from the housing and pour warm spices and also adds creamy the mixture into a large bowl; return the insert to the housing. Add the sweet richness. potatoes, smashed garlic cloves and quartered jalapeño to the pot. Stir in 2 teaspoons salt and ½ cup water. Don't use sweetened coconut, which will overwhelm with its FAST: Lock the lid in place and move the pressure release valve to Sealing. Select sugariness. If you can't find Pressure Cook or Manual; make sure the pressure level is set to Low. Set the unsweetened wide-flake coconut, cooking time for 4 minutes. When pressure cooking is complete, quick-release use regular unsweetened shredded the steam by moving the pressure valve to Venting. Press Cancel, then carefully coconut—the fine shreds won't offer open the pot. as much texture or visual appeal but the dish will still taste great. FINISH: Using a slotted spoon, transfer the potatoes to the large bowl with the nut-spice mixture, removing and discarding the garlic cloves and jalapeño quarters. Gently toss to coat the potatoes, then fold in the cilantro. Taste and season with salt and pepper.

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MILK STREET INSTANT POT Steamed Whole Cauliflower Active time: 5 minutes Start to finish: 40 minutes [includes 10 minutes up to pressure] Servings: 4 INGREDIENTS 2-pound head cauliflower, trimmed (see note) 1 tablespoon extra-virgin olive oil Kosher salt and ground black pepper

INSTRUCTIONS Steaming a whole head of START: Pour ½ cup water into a 6-quart Instant Pot. Place the cauliflower on a cauliflower is easy (no need to cut it steam rack with handles, then brush with the oil and sprinkle with 1 teaspoon into florets) and pressure-cooking salt and ¼ teaspoon pepper. Lower the rack with the cauliflower into the pot. makes the process hands-off and fuss-free. Make sure to trim the FAST: Lock the lid in place and move the pressure valve to Sealing. Select base of the head so it sits flat, and Pressure Cook or Manual; make sure the pressure level is set to Low. Set the remove any large, thick-stemmed cooking time for 12 minutes. When pressure cooking is complete, allow the green leaves; the small inner leaves pressure to reduce naturally for 15 minutes, then quick-release the remaining become tender with cooking. This steam by moving the valve to Venting. Press Cancel, then carefully open the pot. recipe is for basic salt-and-pepper seasoned cauliflower, but we've FINISH: Using a kitchen towel or two pairs of tongs, carefully grab the handles included a few simple high-impact and lift out the rack with the cauliflower. With a wide metal spatula, transfer the flavor options, too. To make this, cauliflower to a platter. To serve, cut into 4 wedges. you will need the steam rack with handles that was included with the Instant Pot.

Don't use a large head of cauliflower. Up to 2½ pounds is fine, but a larger head will not cook evenly in the time indicated; the very core will be underdone.

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MILK STREET INSTANT POT Steamed Whole Cauliflower with Miso and Honey

INGREDIENTS ⅓ cup white miso 4 teaspoons unseasoned rice vinegar 2 teaspoons honey 2-pound head cauliflower, trimmed Ground white pepper Chopped fresh cilantro and/or roasted , to serve

INSTRUCTIONS Pour ½ cup water into a 6-quart Instant Pot. In a small bowl, whisk together the miso, vinegar, honey and ¼ teaspoon white pepper. Place the cauliflower on a steam rack with handles, then brush with the miso mixture. Lower the rack with the cauliflower into the pot and cook as directed. After transferring to the platter, sprinkle with cilantro and/or pistachios.

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MILK STREET INSTANT POT Steamed Whole Cauliflower with Mustard, Parsley and Feta

INGREDIENTS ¼ cup yellow mustard 2 tablespoons extra-virgin olive oil 2 medium garlic cloves, finely grated 2 teaspoons honey Kosher salt 2-pound head cauliflower, trimmed Chopped fresh flat-leaf parsley, to serve Crumbled feta cheese, to serve

INSTRUCTIONS Pour ½ cup water into a 6-quart Instant Pot. In a small bowl, whisk together the mustard, oil, garlic, honey and 1 teaspoon salt. Place the cauliflower on a steam rack with handles, then brush with the mustard mixture. Lower the rack with the cauliflower into the pot and cook as directed. After transferring to the platter, sprinkle with parsley and feta.

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MILK STREET INSTANT POT Steamed Whole Cauliflower with Harissa and Mint

INGREDIENTS ¼ cup mayonnaise 2 tablespoons harissa 2 teaspoons honey Kosher salt 2-pound head cauliflower, trimmed Chopped fresh mint, to serve

INSTRUCTIONS Pour ½ cup water into a 6-quart Instant Pot. In a small bowl, whisk together the mayonnaise, harissa, honey and 1 teaspoon salt. Place the cauliflower on a steam rack with handles, then brush with the mayonnaise mixture. Lower the rack with the cauliflower into the pot and cook as directed. After transferring to the platter, sprinkle with mint.

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MILK STREET INSTANT POT Mashed Yukon Gold Potatoes Active time: 15 minutes Start to finish: 35 minutes [includes 11 minutes up to pressure] Servings: 4 INGREDIENTS 2 pounds Yukon Gold potatoes, unpeeled 6 tablespoons (¾ stick) salted butter, cut into 6 pieces, divided Kosher salt and ground black pepper ½ cup half-and-half

The pressure cooker makes easy INSTRUCTIONS work of great mashed potatoes. So START: Fill a large bowl with water. Quarter the potatoes lengthwise, then slice little water is needed for cooking about ½ inch thick; add the slices to the water as you go. After all the potatoes that even sliced potatoes don’t end have been sliced, drain in a colander set in the sink and rinse briefly under cool up watery and washed out. They water. Drain well, shaking the colander to remove as much water as possible. On also don’t require draining after a 6-quart Instant Pot, select More/High Sauté. Add 4 tablespoons of butter and cooking. We prefer Yukon Golds let melt. Add the potatoes and 1 teaspoon salt, then stir until the potatoes are well over russets for their buttery color coated. Stir in ½ cup water, then distribute in an even layer. and flavor and slightly lower starch content, and we leave the skins FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. on for ease since the tenderize Select Pressure Cook or Manual; make sure the pressure level is set to High. quite nicely under pressure. We do, Set the cooking time for 9 minutes. When pressure cooking is complete, quick- however, add the potatoes to water release the steam by moving the pressure valve to Venting. Press Cancel, then as they’re sliced, then give them a carefully open the pot. quick rinse to remove excess starch that would otherwise make the FINISH: If there is liquid remaining in the pot, select More/High Sauté and cooked consistency a little gluey. cook, stirring often, until no moisture remains. Press Cancel to turn off the pot. For a few tasty spins on these basic Using a potato masher, mash the potatoes directly in the pot until mostly smooth mashed potatoes, see the following with some large bits. Add the half-and-half and continue to mash to the desired recipes. consistency. Fold in the remaining 2 tablespoons butter until melted. Taste and season with salt and pepper. Don't add the half-and-half to the potatoes until all of the liquid in the pot has been cooked off. Also, don't remove the potatoes from the pot to mash them because the pot's residual heat will keep them warm even after the half-and-half and butter are added.

30 Christopher Kimball’s MILK STREET COOKING SCHOOL

MILK STREET INSTANT POT Mashed Potatoes with Cabbage, Caraway and Dill Active time: 20 minutes Start to finish: 35 minutes [includes 11 minutes up to pressure] Servings: 4 INGREDIENTS 6 tablespoons (¾ stick) salted butter, divided 2 pounds Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced ½ inch thick 8 ounces green cabbage, cored and chopped (about 3 cups) 1 teaspoon caraway seeds Kosher salt and ground black pepper ½ cup half-and-half ¼ cup finely chopped fresh dill

INSTRUCTIONS Follow the recipe through melting 4 tablespoons of butter. Add the potatoes, cabbage, caraway and 1 teaspoon salt, then stir until the vegetables are coated. Stir in ½ cup water, then distribute in an even layer. Continue with the recipe to cook and finish the potatoes, stirring in the dill before seasoning with salt and pepper.

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MILK STREET INSTANT POT Mashed Potatoes with Fontina, Asiago and Black Pepper Active time: 20 minutes Start to finish: 35 minutes [includes 11 minutes up to pressure] Servings: 4 INGREDIENTS 4 tablespoons (½ stick) salted butter 2 pounds Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced ½ inch thick Kosher salt and ground black pepper ½ cup half-and-half 2 ounces fontina cheese, shredded (½ cup) 2 ounces asiago cheese, shredded (½ cup)

INSTRUCTIONS Follow the recipe through melting all 4 tablespoons of butter. Add the potatoes and 1 teaspoon salt, then stir until the potatoes are coated. Stir in ½ cup water, then distribute in an even layer. Continue with the recipe to cook and finish the potatoes, stirring in the cheeses and 1 teaspoon pepper instead of the remaining butter.

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MILK STREET INSTANT POT Mashed Potatoes and Celery Root with Tarragon Active time: 20 minutes Start to finish: 35 minutes [includes 11 minutes up to pressure] Servings: 4 INGREDIENTS 6 tablespoons (¾ stick) salted butter, divided 1½ pounds Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced ½ inch thick Don't add the sour cream to the 1 pound celery root, peeled and cut into ½-inch cubes potatoes until all of the water has Kosher salt and ground black pepper been absorbed by the potatoes. ½ cup sour cream ¼ cup finely chopped fresh tarragon

INSTRUCTIONS Follow the recipe through melting 4 tablespoons of butter. Add the potatoes, celery root and 1 teaspoon salt, then stir until the vegetables are coated. Stir in ½ cup water, then distribute in an even layer. Continue with the recipe to cook and finish the potatoes, stirring in the sour cream along with the remaining 2 tablespoons butter and adding the tarragon before seasoning with salt and pepper.

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